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MONTREAL -- This recipe suits the barbecue season because it’s easy, can be made up to two days in advance, and goes well with grilled meats, especially pork ribs, or as a vegetable main dish. Flavours would be best in our fresh corn season, but frozen corn kernels are a fine alternative. It comes from an appealing new cookbook called Go Barley: Modern Recipes for an Ancient Grain (TouchWood Editions, $29.95) by two experienced Calgary food writers. One is Pat Inglis, who was a food writer for The Gazette for many decades before moving west, and Linda Whitworth, who is market development manager for Alberta Barley and host of Linda In the Kitchen on gobarley.com. These two have produced more than 100 recipes, soup (of course) to dessert, that are packed with flavour, and emphasize barley’s healthy, easygoing advantages. Nutrition and cooking directions are comprehensive. It’s an excellent book.

Corn and Barley Bake

Serves 8

1 tablespoon canola oil

1 small onion, chopped

1 garlic clove, minced

½ cup chopped red bell pepper

2 carrots, chopped

1 cup pot or pearl barley

4 cups chicken or vegetable broth

2 cups fresh or frozen and thawed corn kernels

½ cup chopped fresh flat-leaf parsley

¼ teaspoon salt

¼ teaspoon freshly ground pepper

Preheat oven to 350 degrees F (180C). In a large ovenproof saucepan or Dutch oven over medium-high heat, heat oil and cook onion, garlic, red pepper and carrots, stirring, for about four minutes or until onion softens. Stir in barley and broth, cover pan, and bake for one hour. Stir in corn and parsley and season to taste with salt and pepper. Return to oven, covered, for another 10 minutes or until heated through and barley is tender.

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Six O'Clock Solution: Corn and Barley Bake

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